The Art of French Pastry

cookie, and, as always, when moisture is called for in a pastry, almonds are your nut and almond flour your ...

oven. The heat of the oven will do what it usually does—bake things from the outside in—and the cookie wil ...

provides a nice look, but it is also a great protection for the cookie, allowing it to remain moist for ...

WEIGHT COOKIE DOUGH Almond flour, skinless | 250 grams | 2½ cups Granulated sugar | 250 grams | Scant 1¼ cu ...

Egg whites | 50 grams | About 1½ whites Lemon juice, freshly squeezed | 20 grams | 1 tablespoon plus 2 te ...

Lemon juice, freshly squeezed | 5 grams | 1 teaspoon Egg whites | 25 grams | About ¾ white Water or kirsc ...

| As needed METHOD 1 Sift the almond flour. Place the almond flour, granulated sugar, and cinnamon in ...

dough comes together. Scrape out onto a silpat and place on your work surface. 2 Place a ⅜- to ½ ...

you prepare the royal icing. 3 Prepare the royal icing. Sift the confectioner sugar into the bowl of yo ...

minutes or until the icing looks like toothpaste. If it is too thick add a very small amount of egg whites (b ...

icing, about ^1 / 16 inch thick, over the top of the dough. 5 Fill a small bowl with water or ...

cutter each time you cut a cookie to prevent the dough from sticking. You still may have to ease it out ...

them. Make sure to position the cookie cutter close to the previous cut so that you don’t have much w ...

comes together. It should have the same consistency as the original dough; if it seems too soft, add a little ...

dough each time and mixing with 10 percent almond flour or as needed, until you have no more dough. If ...

350°F/180°C. Bake 1 sheet pan at a time for 10 minutes, until the royal icing begins to color slightly. ...

stick to the paper or silpat once they are cool. STORAGE Keep the cookies in an airtight container; they wil ...

LEMON MIRRORS / MIROIRS CITRON ...

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YIELD | 40 COOKIES These delicate, nutty cookies are called mirrors because the final glaze makes them shiny ...